Heat the oven to 325°F.

Mix the pumpkin, olive oil, Parmesan, herbs, pepper, salt, and garlic powder. Add the buckwheat flour, oat flour, oats, pumpkin seeds, and flax.

Let it stand about 5–10 minutes. Buckwheat and oats both absorb moisture, so the dough will firm up as it rests.

Roll between parchment sheets to about 1/8 inch, remove the top sheet, score into crackers, and dock with a fork.

Bake 25 minutes, separate or re-score, then bake another 15–25 minutes until thoroughly dry and crisp. If necessary, turn the oven off and leave them inside with the door cracked for another 10 minutes.